How to make Eggplant Romani -
Grilled eggplant slices topped with feta cheese, romani and pomegranate pearls.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggplant / Brinjal (बैंगन), Extra virgin olive oil (एक्स्ट्रा वरजिन ऑलिव आइल)
Cuisine : Fusion
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Makki Ki Roti Sarson Ka Saag Pizza Takatak Masala Dosa Oatmeal And Raisin Cookies Open Egg Sandwich-SK Khazana
Eggplant Romani Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Eggplant Romani Recipe
Eggplant / Brinjal 1 large
Extra virgin olive oil 1 tablespoon
zatar spice 2 teaspoons
sumac spice 2 teaspoons
Lemon juice 1 tablespoon
Salt 1 teaspoon
Fresh parsley sprigs 6-8
Feta cheese crumbled as required
Fresh pomegranate pearls as required
Mustard seeds micro greens a few for garnish
Red radish slices, a few for garnish
Cherry tomatoes halved for garnish
Romani
Pomegranate (anar) Juice 1 cup
Tamarind pulp 1 teaspoon
Jaggery (gur) chopped 2 tablespoons
sumac spice mix 1 teaspoon
Method
Step 1
Slice the eggplant.
Step 2
Put olive oil, zaatar, 2 teaspoons sumac and lemon juice in a bowl and mix. Add salt and mix well. Add eggplant slices and coat well. Set aside to marinate.
Step 3
To prepare Romani, boil pomegranate juice in a non-stick pan. Add tamarind pulp, jaggery and sumac, mix and cook till the mixture thickens. Transfer into a bowl and cool.
Step 4
Heat a non-stick grill pan. Place the marinated eggplant slices and grill on high heat, basting with remaining marinade, till golden on both sides. Sprinkle some water on top and grill for 30 seconds. Transfer onto a plate.
Step 5
Finely chop parsley sprigs.
Step 6
Place the grilled eggplant on a serving platter. Put some feta cheese on top and drizzle some Romani. Put some pomegranate pearls and parsley on top.
Step 7
Serve hot garnished with mustard micro greens, red radish slices and cherry tomato halves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
